1 tablespoon olive oil
1kg piece beef eye-fillet
2 tablespoons wholegrain mustard
1 tabblespoon coursley chopped fresh flat-leaf parsley
1/2 cup (35g) fresh breadcrumbs
1 table spoon butter, melted
100g baby rocket leaves
1 medium red oinion (170g) sliced thinly
1/4 cup (40g) roasted pine nuts
1/3 cup (80ml) balsamic vinegar
1/3 cup (80ml) olive oil
- Combine horseradish and oil in large bowl: add beef, turn to coat in mixture. Cover; refigerate 3 hours or overnight.
- Cook beef in heated oiled grill pan, turning, until browned all over. Reduce heat; cook beef, turning occasionally, about 30 minutes or until cooked. Cover, stand 10 minutes.
- Meanwhile, combine ingredients for rocket salad in large bowl.
- Preheat grill.
- Combine mustard, parsley and breadcrumbs in small bowl with half the butter. Brush beef with remaining butter; press breadcrumb mixture over beef. Grill beef until crust is browned. Stand 10 minutes, slice thickly. serve beef with rocket salad.
Cooking time: 50 minutes(plus standing time)